Stuffed Portabella Mushrooms

Last time we were at Whole Foods I saw these beautiful portabella mushrooms and my mouth started watering. I am the only one who likes mushrooms in our house so I just got one big mushroom for me. I wasn’t sure how exactly I was going to prepare it. I only knew I wanted to stuff it and bake it.

And then Emiline’s St. Paddy’s Day Pub Crawl Blogging Event came along and I knew how I wanted to eat that delicious fungus. For lunch today I had a dish that included the big mushroom, leftover chicken from last night, wine, cream cheese and butter, of course, a little piece of foodie heaven. Can you tell I like my mushrooms?


Stuffed Portabella Mushrooms
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 2
½ cup real butter 4oz cream cheese ⅓ cup white wine ½ tsp powder garlic ½ tsp crushed red peppers 2 big portabella mushrooms 1 tbsp olive oil ¼ onion, chopped 2 garlic cloves, chopped 1 cup shredded chicken ¼ cup breadcrumbs salt and pepper
  • •½ cup real butter
  • •4oz cream cheese
  • •1/3 cup white wine
  • •½ tsp powder garlic
  • •½ tsp crushed red peppers
  • •2 big portabella mushrooms
  • •1 tbsp olive oil
  • •¼ onion, chopped
  • •2 garlic cloves, chopped
  • •1 cup shredded chicken
  • •¼ cup breadcrumbs
  • •salt and pepper
  1. In a large saucepan melt together butter, cream cheese and white wine. Stir constantly until it thickens. Add powder garlic and crushed red peppers (for more flavor)
  2. Remove mushroom stems and chopped them.
  3. Separately, sauté onion and chopped garlic in olive oil until translucent. Add chicken, chopped mushroom stems and let cook for about 5 minutes.
  4. Add creamy sauce to the chicken and adjust seasoning.
  5. Fill mushrooms caps and place them on a baking sheet.
  6. Sprinkle breadcrumbs on top and broil for 6-9 minutes or until golden brown.
  7. Serve and enjoy.


About this recipe:

  • There’s not much I can say about this recipe other than it was delicious. The flavors combined very well with the mushroom. My only problem is that I broiled it for more than 10 minutes and the mushroom ended up looking kind of flat, but the flavor was still amazing.

If you have a recipe that uses beer, wine or hard liquor you can participate in Emiline’s St. Paddy’s Day Pub Crawl Blogging Event. But hurry up, the deadline is March 17th.


Buen provecho!


  • i tried the stuffed mushroom recipe and added some saute celery and toasted cashews..

    This recipe came out great…..


  • That was excellent! I also tried adding some spinach with the recipe and it added much to the flavor. Thanks for your help preparing my special dinner for two.

  • You folks may think me foolish, but I added Brie cheese with a few chives, garlic, salt and pepper. I added breadcrumbs with butter and sprinkled over the top….then put a slice of Monterey Jack cheese on top. I love the idea Cyndi had about adding spinach! Way to go!

  • After drooling over at least a dozen of your recipes, I chose this one for my contribution to June’s Taste and Create. It’s every bit as versatile (and delicious) as you and the others who’ve commented before me. I’m glad Nicole “introduced” us… I’ll be back!

  • I just wanna say… MAGNIFICENT!!! I made this for dinner tonight and the only thing i changed was instead of using white wine, i used chicken stock. it was so delicious and my husband loved it as well. i would definetly tell anyone to try this. and it’s not difficult at all. very easy, very quick and very very very delicious!!!! 🙂

  • I’m going to try this reciepe but I’m using Itailian sausage in place of chicken. I live 8 miles from a mushroom farm and can buy the portabella as fresh as you can get!! Can’t wait!!

  • My best Portobello (a) mushroom
    Clean and Prepare Portobello
    Place on plate or baking pan
    Pour Italian salad dressing into fins of the mushrooms
    Allow to set 1-2 hours (or more its OK)
    When ready to cook, top with canned arthicoke heards cut in half
    Top with a 1/2″ think slice of a large tomato
    Top with a piece of pre cooked grilled chicken breast (your choice of flavor doesnt matter)
    If grilling make a double thick foil liner for the grill…If baking, line a cookie sheet with foil
    Pour in either 1 cup of chicken broth,wine or water.
    Cover with another layer of foil
    Cook portobellos on grill or in oven at 400 until the mushrooms are soft.
    Just before serving melt a good quality cheese on top.
    Hopefully there is still a bit of juice left over after baking/grilling to spoon on top.
    Enjoy…’ll love this.

  • Wow. Have decided to make my own version of this, by substituting the chicken for quorn pieces, for a vegetarian alternate. Thanks for the recipe. Hope it goes well! =]

  • I made the dish to be a vegetarian one and out of what I had on hand. I replaced the chicken with red bell pepper cut the butter amount in half, used 3 oz of cream cheese and put parmesan cheese on top with the bread crumbs. It turned out absolutely amazing. The red bell pepper flavors the cream sauce perfectly.

  • I substituted smoked salmon for the chicken and added fresh asparagus. I’m now about to experiment with using a Cabernet instead of white wine, thinking the Cab will go better with the smoky flavor of the salmon and the mushrooms.

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